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Category Archives: Whole Foods Cookbook

This salad dressing is delightful not only over greens, but also with fish or chicken, grilled or poached. The pungent curry is a wonderful foil for the fruity and tart mango. Use only as much dressing as will lightly coat your greens, and include with your greens some diced fresh... Read More

This shabbos looked like it was going to be another unseasonably chilly day, soup weather. And I had several non-meat eaters coming for lunch. So I made fish for main course, but decided I would make a soup for first course. The result was out of this world, and is... Read More

Calling all children to cook with – and for- Mommy: You will be delighted to see how delicious and healthy a lot of standbys are, if only they are homemade! Children eight to fifteen years old pay only $30.00. I’ll be demonstrating: Tuna casserole Blueberry scones Pancakes with assorted toppings... Read More

Zuppa Inglese is not a soup at all, but an affectionate take on what Italians see as a favorite British dessert, closely related to trifle. The traditional Zuppa Inglese uses cream and eggs. As always with desserts known as containing too many eggs and too much cream, I cheat and... Read More

Image via davidlebowitz.com Is this combo even safe, you might wonder? It is much better than safe: It’s wonderful!The chocolate, cassis (a Black Currant Liquor, available at all liquor stores: Couldn’t live without it!) and black or red currant jelly are quite a powerful team. I always find the way... Read More

From Sharon, one of our chocolate demo guests last night: This lovely comment makes my day! And I’ll bet it will make all chocolate lovers’ tongues smile! So: Are You getting yourself a hammer for your kitchen? Levana, I went to last night’s cooking class: chocolate demo night. Beef stew... Read More

This delicious and ridiculously easy dish is a very good illustration of everything I promise in the Pantry Chapter of my new cookbook, The Whole Foods Kosher Kitchen. Glorious Meals Pure and Simple: Namely, that on days when you have no time to cook, all you need to do is... Read More

When it comes to my Passover Kitchen, I mean Kitchen Diaries, Anatomy and Kitchen Trenches quite literally. Let me start by saying that ALL my Passover Recipes are included in this link, ALL Non-Gebroks I have been asked countless times by fans, family and friends the perennial Passover Kitchen question: “How... Read More

These Moroccan Almond Cookies are a great Moroccan/Sephardi favorite, called ghriba. Traditionally we make them round and top them with a little cinnamon. I am including the Traditional Basic Ghriba recipe here as well, so this Moroccan Almond Cookies variation, although it takes some poetic license, is a welcome change of pace,... Read More

The French term for chickpeas is “pois chiches,” meaning something like pea’s poor relatives. Wow, if poor and modest could always taste like this (I for one think it always does), just give it to me! So many hummus joints have recently sprouted all over the city: chickpea spreads with... Read More

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Lévana Kirschenbaum is the author of The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple. For thirty two years she was co-owner of Levana Restaurant in Manhattan's Upper West Side, and a pioneer in Kosher upscale dining. She has gained countless devoted fans for her fearless, practical and nutritious approach to cooking. She has written four popular cookbooks, offers private demos, and teaches weekly cooking classes in New York City and around the country.